I thought I would be very free this semester (I don’t think so now T_T), so I chose an elective course called "Reading and Appreciation". The midterm assignment requires students to make PPT and share readings based on a book or a certain topic. After I finished it, I felt that some parts were quite interesting, so I compiled them here for reference by members.

"Taste of the World" is about Chinese food and life. The author Wang Zengqi is a contemporary Chinese writer who is known as "a lyrical humanitarian, China's last pure literati, and China's last scholar-official".

In addition, reading the book makes people feel very peaceful, as if they have come to the slow-paced countryside, which is very pleasant.

In view of this, the Chinese style PPT design style is used:

Directly above the picture:

Hello everyone, I am Feihong. The book I want to share with you is "A Taste of the World" by Wang Zengqi.

Before I start the introduction, let me give you a hint.

Do you still remember that when you were in junior high school, there was a text about "Duck Eggs in Gaoyou"?

This article is included in Wang Zengqi's "The Taste of the World".

Although I am in junior high school, I still remember it clearly, which is enough to show that I am a foodie... Oh, no.

It is enough to show that the content of this text is so exciting. , impressive.

Let me read a passage:

Do you want to try it? E-commerce is very convenient now. I searched it and found it is not expensive. You can buy it and try it.

Okay, back to the topic, let’s take a look at the author.

Wang Zengqi, a native of Gaoyou, Jiangsu, is a contemporary Chinese writer.

He is known as "a lyrical humanitarian, China's last pure literati, and China's last scholar-official."

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He is Mr. Shen Congwen's disciple.

Wang Zengqi experienced countless hardships and setbacks and suffered various unfair treatments in his life.

Despite this, he always maintained a calm and open-minded attitude and created a positive, optimistic and poetic literary life. .

We will be able to feel this from the book later

"Taste of the World" is a classic collection of food essays.

The main point of the article The narrative objects include local flavors, home-cooked dishes, folk specialties, etc.,

Whether it is talking about radish, tofu, chestnuts, or talking about chive flowers, hand-made meat, and Lantern Festival in hometown,

Under his description,

All the food he has eaten and the food he has not eaten are all delicacies.

Each article in this book is not long,

very suitable for reading in fragmented time.

Well, since this is a book about food, then I should naturally excerpt one or two paragraphs for everyone to see, right:

I am in various major gourmet restaurants I searched online and found that many recipes use this kind of drained tofu, which is relatively hard.

When Wang Zengqi said "Southern tofu is better", he meant to use the kind of very tender tofu.

In Sichuan, it is called Douhua.

I also think that we should use tender tofu, because this kind of tofu has the fragrance of beans.

It is a perfect match with the aroma of toon.

Let’s talk about this cross-bridge rice noodle.

The description of Crossing the Bridge Rice Noodles in the book is quite long and takes time to read. If you are interested, you can read it by yourself.

However, Wang Zengqi’s words caught my attention:

I thought about it, it’s more than just cross-bridge rice noodles!

The pace of life nowadays is very fast, and most of the food we usually eat is fast food.

Just stir-fry a handful of chili and Sichuan peppercorns, plus onions, ginger, and garlic. This counts. Delicious.

Of course, I am not saying that this method is bad, I just think it has no soul.

It tastes satisfying, but neither the chef nor the diners can feel it. To a kind of respect,

A pious respect and yearning for food and life.

Speaking of this, I suddenly felt,

Is the purpose of praying before meals in some religions

to teach people to be mindful? Have respect and remember to be grateful?

This issue can be investigated.

But then again,

Seeing a plate of freshly made, steaming dishes served,

For foodies,

p>

It would be torture to ask him to stop his chopsticks and recite a prayer.

Just a joke, just a joke.

In addition to simply talking about food, this book also contains many philosophical thoughts on life, such as this paragraph:

I remembered that Gu Long also said something similar:

This means that as soon as he goes to the vegetable market, this person's worries will disappear and his love for life will sprout again.

I also have deep feelings.

Sometimes when I’m in a bad mood, I go buy some food and cook it at home.

My mind is full of thinking about what food to buy and how to cook it, so naturally I have no time to worry.

When you have eaten and drank enough, your stomach and spirit are satisfied.

You will have the energy and enthusiasm to deal with various things.

Well... Finally, let me briefly talk about my feelings.

I read this book in one go.

The many delicacies described in the book will make people drool while reading.

But as soon as the book is closed, they have almost been forgotten.

Maybe when I eat those things in the future,

I will suddenly remember that I read it in "A Taste of the World".

In addition to talking about food, this book also contains the author's attitude towards life.

At the end of "Inscriptions on Travel, Food and Culture", Wang Zengqi wrote:

There is no profound truth in this book. If I have to say it, it is this. Adopt a simple and peaceful attitude towards life.

I have been reading this book for the past few days, and I feel very calm after reading it.

At the same time, you can also see and experience the joy of various details in life.

These two pictures, one is of Ginkgo Avenue and the other is of the library.

I thought the scene was very beautiful, so I took it casually.

I think this is discovering the beauty of life.

Ah, it’s too far off topic.

In short, I hope that I can always maintain an interest in life,

and always maintain this peaceful attitude towards life.

Finally, I hope everyone can take the time to read this book.

I guarantee that you can re-experience the true taste of life.

Thanks for listening.

Wait a minute!

There is also an easter egg!

While reading the book, the author would use some professional cooking vocabulary from time to time.

I simply collected them and shared them with you.

There are many common methods for cooking, such as these:

Frying, stir-frying, deep-frying, steaming, stewing

Baking, roasting, roasting, stewing, and mixing

These are all familiar to everyone, and there are some interesting words:

Simmer: To slowly roast raw food in the ashes of the fire. Such as: simmering chestnuts and simmering taro

Boil: Put the food in boiling water and cook it for a while. In some areas, this cooking method is called "scalding".

Stir-fry: Stir-fry the dishes in hot oil until they are half cooked, ready for cooking with additional seasonings. For example: stir-fry the chopped green onion and shredded ginger first

Blanch: put the vegetables in boiling water and cook them briefly before taking them out, such as "blanch the cabbage".

Pot: Cook food over a slow fire and simmer slowly

Of course, China’s food culture is extensive and profound, and there are many other cooking methods. I won’t list them one by one here.

My sharing is over, thank you all.